Tag Archives: vegetables

After a long and busy day at work, I felt like eating something yummy and ‘homey’ 🙂 I had some leftover rice and some ‘char siu’ (barbecued meat) in the fridge so I thought the easiest and fastest meal I could make is fried rice 🙂 I used to always joke about how much my dad loves to cook and how he would take the trouble to cook even though he’s just alone at home. I can see the resemblance in me over these few years. haha! I got some chinese leek from the market. Of course you can use other vege like long beans or ‘bak choy’.

Method
1. Heat the wok with oil.
2. Add garlic and stir fry till fragrant.
3. Add the chinese leek and stir fry for a minute.
4. Add the ‘char siu’ and stir fry for half minute.
5. Add the rice and stir fry for half minute.
5. Create a well in the middle and crack the eggs into it. Leave it for half minute.
6. Mix well. Add the salt, pepper, soy sauce and wine. If you have prawns, add it as well.
7. Stir fry for another 1-2 minutes. Serve hot.

When I was in Malaysia, I only knew one kind of ‘tau miu’ – which looks like this. But when I moved to Hong Kong, I found there’s another ‘tau miu’ and it’s leafy. I tried to google to see the difference in terms of the English names. If I am not mistaken, the Msia ‘tau miu’ is called sweet pea sprout while the HK one is sweet pea shoot. I like both types but the one in HK is seasonal. I was very happy to see them in the market today.

1. Rinse and drain the tau miu.
2. Heat the oil in a wok.
3. Saute the chopped garlic till fragrant.
4. Add the tau miu, salt and sugar. Stir fry 2-3mins.
5. If the vegetables are too dry, try adding a few drops of water while stir-frying.
6. Dish out and serve hot with rice.

Recently, I grown to like “Gao Choi Fa” (韭菜花) also known as the Chinese leek. It tastes like spring onions but sweeter and crunchier. I bought some few days ago and thought maybe I’ll cook it for dinner so this is my own recipe.